Having just read all Dr. John Douillard’s info on the importance of alkalizing our systems before winter really sets in, I decided to put together a seasonal salad, which included as many of the top alkalizing ingredients as I could find. The result was so delicious that I’ve been eating it for lunch everyday this week. The key to it’s tastiness is the creamy avocado dressing, which is a great compliment to the peppery watercress and slightly bitter kale. I love to include as many different tastes and textures in my salads – so in my alkalizing salad, you get crispy, chewy and creamy and well at bitter & sweet. I also like that you’re getting your daily greens and a bunch of protein in the dressing. I’m not a raw food girl, but I do try to eat a raw meal (as in a salad,) once a day to make sure I get all those wonderful enzymes – this salad does more than the trick! Enjoy..
1/2 ripe avocado
3 tbsp silken tofu (firm)
2 tbsp extra virgin olive oil or flaxseed oil
3 tbsp filtered water
1 tbsp apple cider vinegar
1 tsp lemon juice
1 tsp raw honey
1/2 tsp sea salt
pepper to taste
1 bunch Russian Kale, washed and stalks removed
1 bunch fresh watercress, washed and stalks removed
2 sticks of celery, finely chopped
4 large radishes, halved and sliced.
2 cups alfalfa sprouts
1 cup unsulphured apricots, chopped
Bunch up the kale and shred with a sharp kitchen knife. It’s very important that you shred it finely as there’s nothing worse than getting huge leaves of kale in your salad. Place in a large bowl.
Roughly chop the watercress and add to the bowl/
Add the alfalfa, radishes and apricots.
Add 1 large tbsp of dressing to each salad bowl and toss really well.
Blend all the ingredients in a food processor or blender until smooth and creamy. This dressing will keep for up to 3 days in a sealed container.